This is the easiest hummus recipe ever—made in a blender with canned chickpeas! It's creamy, smooth, perfectly lemony, and ready in just 5 minutes. Plus, there are over 10 fun flavor variations to try.
Update: This recipe, first published in March 2023, has been updated with more tips and step-by-step photos showing how easy it is to make hummus in a blender at home!
This is hands-down the best homemade hummus recipe! What makes it even better? You don't need a food processor—this creamy, flavorful hummus is made right in a blender. Ready in just 5 minutes, it's smooth, rich, and flavorful. There are over 10 drool-worthy variations, including roasted garlic, spicy, everything bagel, and more!
You'll need just a few simple ingredients: chickpeas, tahini, lemons, garlic, seasonings, and a little feta for extra richness. Toss everything into a high-speed blender and blend until perfectly smooth. Best of all, this hummus recipe uses canned chickpeas, making your life a lot easier!
This hummus is great as a snack or appetizer with pita chips or fresh veggies. It's healthy, easy to make, and a favorite for meal prep during the week.
Why you'll love this recipe:
- Creamy texture: It's smooth, soft, and perfect for dipping.
- Lots of flavors: There are over 10 variations, like roasted garlic and spicy.
- High in Protein: There are 7g per serving.
- Healthy: Made with simple ingredients and no preservatives or seed oils.
- Blender: I love that you DON'T NEED a food processor for this recipe.
Ingredients
This hummus is smooth, creamy, and made with simple ingredients. These ingredients combine to create a fresh, flavorful hummus that is perfect for dipping or spreading. Here's what you'll need:
- Cooked Chickpeas: This homemade hummus recipe is made with canned chickpeas!
- Lemons
- Tahini: This adds a creamy texture and classic hummus flavor. Cashew butter works as an alternative.
- Feta: A little feta makes the hummus rich and slightly salty. Leave it out if you're dairy-free.
- Garlic Cloves: Fresh garlic is best for an authentic hummus flavor.
- Olive Oil
- Spices: You need ground cumin, paprika, salt, and black pepper to season the hummus.
Instructions
This easy homemade blender hummus takes 5 minutes to make. It's tangy, delicious, and made without a food processor! Here's how:
Add all the ingredients to a high-speed blender. Use the tamper to push everything down and blend until smooth.
Add extra chickpea liquid (aquafaba) 1 tablespoon at a time for a softer, creamier hummus.
Garnish with olive oil and paprika or sumac. Serve with pita or veggies, and store leftovers in the fridge for up to a week.
Top tips
- Save the chickpea liquid: It's perfect for adjusting the hummus texture—add it gradually for extra creaminess.
- Blend thoroughly: Use a tamper to ensure everything blends smoothly, and scrape down the sides if needed.
- Season to taste: Adjust the salt, lemon, and spices after blending for the right flavor.
Ingredient substituions
- Tahini: Swap with cashew butter for a creamy alternative.
- Feta: Omit for a dairy-free option.
- Garlic: Fresh garlic is ALWAYS best, but you can replace it with 1–1.5 teaspoons of garlic powder if needed.
Equipment
What to serve with hummus:
You can serve hummus with so many things; here is a list of my favorites:
- Pita bread or pita chips
- Fresh veggies (carrots, cucumbers, bell peppers)
- Crackers or breadsticks
- Grilled chicken or falafel
- Spread in wraps or sandwiches
- Zucchini fritters
- Smashed potatoes
Hummus variations:
- Spicy: Add 1 teaspoon cayenne or hot sauce.
- Roasted Garlic: Blend in 3 roasted garlic cloves.
- Feta: Top with extra crumbled feta.
- Za'atar: Sprinkle Za'atar on top.
- Olive: Blend in ¾ cup Kalamata olives.
- Everything Bagel: Sprinkle EBTB seasoning on top.
- Roasted Red Pepper: Blend in 1 roasted red bell pepper and ¼ cup toasted almonds.
- Short Rib: Top with braised short rib.
- Green: Add ½ cup parsley/cilantro or 1 cup spinach.
- Pesto: Blend in ⅓ cup pesto.
- Pink: Blend in 1-2 cooked beets.
- Sun-Dried Tomato: Add ⅔ cup sun-dried tomatoes.
Storage
Homemade hummus lasts 4 - 5 days if stored correctly in an airtight container in the refrigerator. Store leftover hummus in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
No, use canned (cooked) chickpeas for this recipe. If you want to use dried chickpeas, soak them overnight in water to soften them.
Cashew butter is the best substitute for tahini in hummus.
Yes, this blender hummus recipe is 100% gluten-free.
Yes, you can freeze homemade hummus for up to four months. Store it in a freezer-safe, airtight container. However, ensure you eat the hummus before four months, as its consistency will begin to become grainy.
Check for any mold, off smells, or discoloration to tell if hummus has gone bad. If it tastes sour or unusual, it's best to discard it.
More recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
Please remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!
📖 Recipe
Homemade Hummus in Blender
Ingredients
- 2 (15-ounce) cans of cooked chickpeas
- ⅓ cup chickpea liquid from the can (aquafaba) OR water, plus more as needed
- ¼ cup lemon juice + ½ teaspoon of lemon zest
- ⅓ cup creamy tahini
- ¼ cup feta, crumbles or cubes - optional but I love it!
- 2 large garlic cloves, minced
- 2 - 3 tablespoon extra-virgin olive oil, plus more for serving
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt & pepper, to taste
- Sprinkle of sumac or ground paprika , for serving
- Serve with warm pita bread and/or veggies
Instructions
- Drain the chickpeas, saving the liquid, and zest one lemon.
- Add all ingredients to a high-speed blender. Use the tamper to push everything down as it blends.
- Stop and scrape the sides of the blender with a rubber spatula and continue blending; repeat until smooth and creamy. If you want a softer, creamier hummus, add extra chickpea liquid (aquafaba) 1 tablespoon at a time.
- Taste the hummus and adjust the seasonings to your liking.
- Garnish with olive oil and paprika or sumac. Serve with pita or veggies, and store in the fridge for up to one week.
Notes
Nutrition
Thank you for supporting Healthful Blondie! I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend.
Sharing is caring!
Comments
No Comments